4.5 Article

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4749-4760

Publisher

SPRINGER INDIA
DOI: 10.1007/s13197-014-1557-6

Keywords

Microwave-fluidized bed drying; Soybean kernel; Energy consumption; Cracking; Rehydration

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Moisture content of soybean kernel at harvest time is too high for storage, and needs to be reduced. In this research, drying characteristics, quality and energy requirement for microwave-fluidized bed drying of soybean kernels were studied. The results showed that air temperature (80-140 A degrees C), velocity (1.8-4.5 m/s) and microwave power (200-500 W) significantly influenced drying time, moisture diffusivity, rehydration capacity, cracking, and specific energy consumption (P a parts per thousand currency signaEuro parts per thousand 0.05). Among the applied models, Page's model has the best performance to estimate the microwave-fluidized bed drying behavior of the soybean kernels. Moisture diffusivity values increased (6.25 x 10(-10) to 42.14 x 10(-10) m(2)/s) as the air velocity decreased and air temperature and microwave power increased. Activation energy was foundto be between 3.33 and 17.70 kJ/mol. Minimum cracking percentage of soybean kernels (12.96 %) was obtained at 80 A degrees C, 1.8 m/s and 200 W treatments. The increase in microwave power and decrease in air velocity level decreased the rehydration capacity. Specific energy consumption varied from 50.94 to 338.76 MJ/kg water and the lowest specific energy consumption were obtained at 80 A degrees C, 4.5 m/s and 500 W.

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